Whether it's a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But as professional food developer Barb Stuckey reveals here, much of what we think we know about how taste works is wrong, and the truth is much more fascinating—for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter, and only a fraction of what you taste actually happens in your mouth. She explains why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Stuckey also provides eye-opening experiments in which you can discover your unique "taster type" and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You'll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.

"Barb Stuckey's book makes the complicated science of food and taste accessible to anyone. It is as enjoyable a read as it is a thorough summary of why 'good' tastes 'good'."—David Chang

"Understanding taste and flavor (and the difference between them) is one of the foundations of great cuisine. Barb Stuckey's book is an excellent primer on the subject. Her enthusiasm for food and science is infectious, and she explains with clarity and humor (and some neat little experiments you can try out) exactly what happens as we eat. Great reading for cooks, foodies and indeed anyone interested in the sensory world that surrounds us."—Heston Blumenthal